MedMeals blog
Guides for hospital diet and food service teams.
Practical, sourced guides on therapeutic diets, diet kitchens, NABH requirements and running patient meals, written for dietitians, F&B managers and hospital leadership.
Diet kitchen
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How to plan a cycle menu for hospital patients A cycle menu repeats on a fixed rotation, which makes purchasing, prep and diet control predictable. Here is how hospital dietitians and kitchens plan one, from cycle length to therapeutic versions, with a sample 7-day Indian lunch rotation.
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IDDSI levels explained: texture-modified diets for hospital kitchens IDDSI's eight levels give thickened drinks and texture-modified foods one set of numbers, names, colors and tests. Here is each level, how kitchens test them with a syringe, fork and spoon, Indian menu examples, and how to run IDDSI every day.
Read the guide - Types of hospital diets: a practical guide by consistency and purpose Hospital diets change either consistency or nutrients. This guide explains regular, clear liquid, full liquid, soft, mechanical soft, pureed and NPO orders, the common therapeutic diets and how diets progress, with comparison tables.
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What is a KOT? Kitchen order tickets explained, with a hospital example KOT stands for kitchen order ticket: the slip or screen that tells a kitchen what to cook, for whom and by when. Here is the classic format, how it changes in a hospital diet kitchen, and sample tickets you can adapt.
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Clinical nutrition
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Malnutrition screening tools in hospitals: MUST, NRS-2002, SGA and GLIM compared MUST and NRS-2002 screen for risk, SGA assesses nutritional status and GLIM diagnoses malnutrition. Here is how each works, how they compare, what the evidence says about accuracy, and why meal intake data matters to all of them.
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Therapeutic diets in hospitals: types, principles and how kitchens deliver them A therapeutic diet changes the nutrients or texture of a normal diet as part of treatment. Here are the main types, the principles that keep them safe, and the path a diet order takes from ward round to tray.
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What a clinical dietitian does in hospital, and what software should take off their plate Clinical dietitians screen and assess patients, plan therapeutic diets, monitor intake and counsel families. Here is the role in an Indian hospital, where the day actually goes, and which tasks a digital meal system should take off their plate.
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